"One of my favorites is what we call a steakhouse cheesecake," he said. "It's a very high silky smooth cheesecake. We sell it by the slice topped with fruit or chocolate sauce."

But sometimes baking your own cheesecake can seem tricky, especially when you've got it all finished and the top cracks.

"It shouldn't crack," Bennett said. "That happens when you over-bake it or it's baking at too high of a heat."

View full sizeStrawberries top this cheesecake slice from Classic Cake in Washington Township and Cherry Hill. (Photo provided)

The protein — all of that dairy (cream cheese and eggs) — begins to separate when it's over-baked, Bennett said.

"Basically, it's a thick cheesy custard," he said.

Baking your favorite cheesecake in a water bath is a "safe way" to make sure the cheesecake doesn't crack. The water bath works to keep the temperature around the cake even, he said.

"If you have an instant-read thermometer you can actually take a sample in the center of the cake, and if it's 65 degrees, it will set up perfectly when it comes out ... also some people just wait until it's firm to take it out of the oven," he said.

But, he said, if it does end up cracking, it's not a big deal.

"Just cover the top up with some fruit," he laughed. "It still tastes great."

At both Classic Cake locations — the one in Washington Township and the original in Cherry Hill — Bennett said cheesecakes sell very well.

"Some people like to grab a slice, sit in the cafe at our Cherry Hill location and enjoy it right there," he said

At the Classic Cake factory in North Philadelphia, Bennett said they churn out about 11,000 to 12,000 cheesecakes a day.

"I love coming in and seeing all of the gigantic ovens. And it smells so good," Bennett said.

And how does the chef like his cheesecake to come out?

"I don't like mine too thick. I like mine a little more creamy with a higher concentration of cream cheese," he said. "Nowadays everyone's trying to watch their weight, but I say indulge. Don't skimp, use all the rich ingredients but have smaller slices. Everything in moderation."

For the summer months, Classic Cake offers a Key Lime Cheesecake, which is a light and creamy N.Y.-style cheesecake with key lime flavor that's set atop a toasted graham cracker crust and topped with fresh whipped cream.